Buddhist Vegetable Medley Buddhist Vegetable Medley

Author: Canadian Living

This stir-fried, braised vegetarian dish incorporates ingredients that symbolize health, long life, good luck, wealth and happiness. If you can get fresh water chestnuts, use 3/4 cup (175 mL) diced.

  • Portion size 10 servings


  • 2 pkg (17 oz/50 g each) bean thread vermicelli noodles
  • 3 pieces (3 oz/90 g total) dried bean curd stick cut_in 1-inch (2.5 cm) pieces
  • 1 oz dried shiitake mushroom
  • 1 cup lily buds (golden needles)
  • 1 cup seaweed threads
  • 1/2 cup wood ear mushroom
  • 3 tablespoons vegetable oil
  • 1/4 cup thinly sliced gingerroot
  • 3 cups vegetable stock
  • 1 can sliced drained and rinsed
  • 1 piece (8 inch/20 cm) fresh lotus root cut 1/4 inch (5 mm) thick
  • 1/4 cup oyster sauce
  • 1/4 cup mushroom sauce
  • 1/4 cup light soy sauce
  • 4 teaspoons sesame oil
  • 3 cups sliced napa cabbage
  • 1 green onion chopped
  • 1/4 cup chopped fresh coriander


Cut bean thread noodles in half crosswise. In separate bowls of enough cold water to cover, soak bean thread noodles, bean curd sticks, shiitake mushrooms, golden needles, seaweed threads and wood ear mushrooms until softened, about 1 hour. Drain each in colander.

Cut wood ear mushrooms into 1-inch (2.5 cm) pieces.

In large wok or nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. Add ginger, bean curd sticks, shiitake mushrooms, golden needles, seaweed threads, wood ear mushrooms and 1 cup (250 mL) of the stock; cover and simmer over medium heat until most of the liquid is absorbed, about 5 minutes. Transfer to large bowl.

In same wok, bring 1 tbsp (15 mL) of the remaining oil and another 1 cup (250 mL) of the stock to boil. Add bean thread noodles; cover and simmer over medium-low heat until noodles absorb most of the stock, about 5 minutes. Add to bowl.

In same wok, heat 1 tsp (5 mL)of the remaining oil. Add water chestnuts, lotus root and 1/2 cup (125 mL) of the remaining stock; cover and simmer until lotus root is tender, about 10 minutes.

Return mushroom mixture to wok. Add oyster sauce, soy sauce, sesame oil and remaining stock; cover and simmer over low heat, stirring occasionally, for 10 minutes.

Meanwhile, in separate skillet, heat remaining oil over medium-high heat. Add cabbage; stir-fry until tender-crisp, about 3 minutes. Spoon onto warm platter; top with mushroom mixture. Garnish with green onion and coriander.

Nutritional facts <b>Per serving:</b> about

  • Sodium 725 mg
  • Protein 7 g
  • Calories 173.0
  • Total fat 6 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 24 g


  • Iron 16.0
  • Folate 28.0
  • Calcium 6.0
  • Vitamin A 3.0
  • Vitamin C 20.0
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Buddhist Vegetable Medley